Quantitative integration of the Salmonella microsuspension assay with supercritical fluid extraction of model airborne vapor-phase mutagens

Kado, Norman Y.; Wong, Jeffrey J.; Kuzmicky, Paul A.; Woodrow, James E.; Ning, Hansun; Seiber, James N.; Hsieh, Dennis P. H.

doi:10.1016/0165-1161(92)90020-m

Cited by 8 publications

(1 citation statement)

References 15 publications

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“…The SFE of PUF and XAD-4 was adapted from Wong et al (1991) and Kado et al (1992). The four PUF plugs were pooled and extracted in a 10-mL extraction cell that was sealed, connected to the SFE apparatus, equilibrated at 55 °C for 10 min, and dynamically extracted for 2 h with COs/10% methanol at 6000 psi.…”

Section: Methodsmentioning

confidence: 99%

Mutagenicity and Chemical Analysis of Fumes from Cooking Meat

Thiebaud¹,

Knize²,

Kuzmicky³

et al. 1994

J. Agric. Food Chem.

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Fumes generated during the high-temperature frying of beef were collected using a sampling system consisting of condenser, filter, and adsorbent tubes containing polyurethane foam (PUF) and XAD-4 resin. Condenser, filter, and cooked beef samples were analyzed for heterocyclic amines (HCAs) by HPLC. The P U F and XAD-4 samples were fractionated using supercritical fluid extraction (SFE) and analyzed by GC/MSD. In a modified AmeslSalmonella mutagenicity test (TA98 with S9), the mutagenic activity was 30 700 revertants/g in the cooked beef, 10 400 revertants/g in the fume condenser, and 270 revertants/g in the sampling filters. HCAs were found in both the fume condenser (total of 6 ng/g of cooked meat) and the meat (total of 109 ng/g of cooked meat). GC/MSD analysis of the compounds collected on PUF and XAD-4 revealed a variety of aldehydes, ketones, and phenols. Occupational exposure to carcinogens in the fumes may pose a human health risk to food preparers and warrants further investigation.

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Section: Methodsmentioning

confidence: 99%